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Yves Stuffed Peppers with Ancient Grains and Roasted Peppers

Ingredients

  • 1 pkg (180 g) Casbah Ancient Grains Blend
  • 2 cups (500 mL) Imagine Organic Vegetable Broth
  • 6 large sweet peppers (green, yellow, orange or red)
  • 1 tbsp (15 mL) Spectrum Naturals Olive Oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 pkg (340 g) Yves Veggie Cuisine Original Veggie Ground Round, or (311 g) Garden Ground
  • 2/3 cup (150 mL) chopped Europe's Best Roasted Gourmet Roasted Red & Yellow Peppers
  • 1 medium tomato, diced
  • 1/3 cup (75 mL) chopped fresh parsley
  • 1/2 cup (125 mL) shredded cheddar or mozzarella cheese (optional)

Directions

Cook ancient grains according to package directions, using vegetable broth. (Do not lift lid or stir while cooking.)

Meanwhile, halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers (in batches if necessary) in a large pot of boiling water for 4 to 5 minutes or until tender; drain cut side down on paper towel. Set aside; keep warm.

Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute. Stir in ground round and roasted peppers. Cook for about 3 minutes, stirring occasionally, until heated through.

Stir ancient grains, tomatoes and parsley.

Place prepared pepper halves in two large baking dish or large baking sheet. Fill each with about 1/2 cup (125 mL) hot ground round mixture, mounding high.

Top with cheese if using; place under broiler to melt cheese. (If desired peppers, can be stuffed ahead, refrigerated and baked in a 350°F (180°C) oven for 20 to 25 minutes, or until filling is hot. You may also reduce pre-boiling time for peppers to 3 minutes.)

Tips

Vegan option: Replace cheese with cheddar or mozzarella style shreds.

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Related Recipes

Yves Stuffed Peppers with Ancient Grains and Roast

Ingredients

  • 1 pkg (180 g) Casbah Ancient Grains Blend
  • 2 cups (500 mL) Imagine Organic Vegetable Broth
  • 6 large sweet peppers (green, yellow, orange or red)
  • 1 tbsp (15 mL) Spectrum Naturals Olive Oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 pkg (340 g) Yves Veggie Cuisine Original Veggie Ground Round, or (311 g) Garden Ground
  • 2/3 cup (150 mL) chopped Europe's Best Roasted Gourmet Roasted Red & Yellow Peppers
  • 1 medium tomato, diced
  • 1/3 cup (75 mL) chopped fresh parsley
  • 1/2 cup (125 mL) shredded cheddar or mozzarella cheese (optional)

Directions

Cook ancient grains according to package directions, using vegetable broth. (Do not lift lid or stir while cooking.)

Meanwhile, halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers (in batches if necessary) in a large pot of boiling water for 4 to 5 minutes or until tender; drain cut side down on paper towel. Set aside; keep warm.

Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute. Stir in ground round and roasted peppers. Cook for about 3 minutes, stirring occasionally, until heated through.

Stir ancient grains, tomatoes and parsley.

Place prepared pepper halves in two large baking dish or large baking sheet. Fill each with about 1/2 cup (125 mL) hot ground round mixture, mounding high.

Top with cheese if using; place under broiler to melt cheese. (If desired peppers, can be stuffed ahead, refrigerated and baked in a 350°F (180°C) oven for 20 to 25 minutes, or until filling is hot. You may also reduce pre-boiling time for peppers to 3 minutes.)

Tips

Vegan option: Replace cheese with cheddar or mozzarella style shreds.